Champagne Zabaglione with Fresh Fruit Compote Reviews

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users rating3.5/4

OH. MY. GOODNESS. This is so divine I almost burst into tears. The taste and texture are heaven. (Hyperbole? No.) Served it over blackberries and strawberries. I do not tend to like overly sweet desserts, and this isnt, it is absolutely PERFECT. I made it for a demonstration cooking class that I teach and the participants thought there might be too much whisking involved...for me it was nothing, but for them I suggested using the hand held mixer the whole time. Honestly this is just SO good. Dessert perfection.

I have never received such raves for a desert in my life. Even from a non-desert lover. I made this for a New Year's Eve party to follow lobster newberg and asparagus. I made the Zabaglione the night before and it held beautifully. The champagne made it light, and fit with the lobster and the occassion. The fresh fruit was beautiful, and it was a very easy desert to assemble with guests there. As close to 4 forks as I have ever come!

I first made this delicious dessert for company when it first appeared in Bon Appetit in 1996. It has become a favorite and makes a lovely presentation when served in cut crystal champagne glasses (traditional style).

A WONDERFUL dessert - nice & light after a big meal. All kinds of fruit will work - fresh pineapple is especially good. Have had rave reviews each time I've made it. Make sure you have the patience to take the zabaglione to 160' C - or it won't thicken properly. A glass of champagne in hand helps !

Made it twice and will make again for Y2K celebration. Not as difficult as it sounds. If you have a copy of the Feb '96 Bon Appetit there are pictures to guide you through. One of my favorites. Nearly a 4!